Page 28 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

MARINATED CARROTS VIRGINIA DANIEL

2 lbs carrots ~ sliced 1 medium onion - sliced
1/2 bell pepper, sliced 1 can tomato soup, undiluted
1/2 C vinegar 1/2 C cooking oil
3/4 C sugar 1 T prepared mustard
Boil carrots until tender, drain. Combine with onions and
pepper - set aside. Combine all other ingredients, heat in
saucepan until sugar dissolves. Pour over vegetables, Toss
slightly, cover and refrigerate overnight. Delicious!

HASHBROWN CASSEROLE RUTH HENRY

1 -32oz pkg frozen hash browns, thawed
3/4 C melted oleo (shortening or margarine)
1/2 C chopped onions 1 can Cream of Chicken soup
1 8oz carton sour cream 1 C shredded Cheddar cheese
2 C corn flakes

Combine potatoes, 1/2 C oleo, onion, soup, sour cream and
cheese. Spread into greased 2-1/2 quart casserole. Crush
cornflakes and stir in the remaining oleo. Sprinkle over
mixture. Bake at 350 for 50 minutes.

FRIED EGGPLANT EVELYN ALTMAN

1 medium eggplant 2/3 C fine, dry breadcrumbs
1/3 C grated Parmesan cheese 1-1/2 tsp salt
1/2 tsp celery salt 2 eggs
1/4 tsp pepper 2 T milk

Peel eggplant and cut into finger size strips. Set aside.
Combine breadcrumbs, cheese, salt, celery salt and pepper;
stir well. Combine eggs and milk; mix well. Roll eggplant
strips in breadcrumb mixture; dip in egg mixture and roll
again in breadcrumbs. Fry in hot oil (375/) until golden
brown. Drain on paper towels. Serves about 6.

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